Romaine Chiffonade with Pesto Vinaigrette

 

Ingredients

• 1 red onion, sliced thin in rings
• 6 heads romaine lettuce, chiffonade
• 2 tbsp pine nuts
• 2 tbsp chopped fresh basil
• 1 tbsp minced garlic
• 1/4 cup balsamic vinegar
• 1/2 tsp salt
• 1/2 tsp fresh black pepper
• 1/2 cup olive oil

Instructions

1. Combine sliced onion rings with lettuce in large serving bowl.
2. Process pine nuts with next 5 ingredients in a blender until smooth, stopping to scrape down sides.
3. Turn blender back on and add oil in a slow steady stream. Place dressing in serving bowl.

Our recipes can be part of a well-balanced food plan. Any alterations made during preparation are at the discretion of the chef and are not included in the nutritional analysis provided.